Serves: 4
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Chill Time: 30 minutes (recommended for shaping)
Ingredients:
For the eggs:
- 4 medium eggs
- Salt and vinegar (for boiling water)
For the chicken meat coating:
- 400g ground chicken (thigh meat preferred for moisture). Our chicken thighs are great for this, you’ll just need to chop finely or use a food processor or a meat grinder
- 1 small onion or shallot, finely chopped
- 1 garlic clove, minced
- 1 tsp mustard (Dijon or English)
- 1 tsp Worcestershire sauce (optional)
- 1 tbsp chopped fresh herbs (parsley, thyme, or chives)
- Salt and pepper to taste
For the coating:
- 60g plain flour
- 2 eggs, beaten
- 100g breadcrumbs (panko or regular)
To fry:
- Neutral oil for deep frying (e.g., sunflower or canola)
Instructions:
1. Soft-boil the eggs:
- Bring a saucepan of water to a gentle boil with a splash of vinegar and a pinch of salt.
- Gently lower in the eggs and boil for 6 minutes for slightly runny yolks.
- Transfer to a bowl of ice water. Once cooled, peel carefully and pat dry.
2. Prepare the chicken mixture:
- In a bowl, combine ground chicken with onion, garlic, mustard, Worcestershire sauce, herbs, salt, and pepper.
- Mix well until the mixture holds together but isn’t too sticky. If too wet, add a tablespoon of breadcrumbs.
3. Wrap the eggs:
- Divide the chicken mixture into 4 equal portions.
- Flatten one portion into a patty in your palm. Gently wrap around a peeled egg, pressing to seal and form a smooth oval.
- Repeat with the remaining eggs. Chill for 30 minutes to firm up.
4. Coat:
- Dredge each meat-wrapped egg in flour, then dip in beaten egg, then coat with breadcrumbs.
- Optional: repeat the egg and breadcrumb step for a crunchier crust.
5. Fry:
- Heat oil in a deep saucepan to 170–180°C (340–355°F).
- Fry the eggs for 6–8 minutes, turning occasionally, until golden brown and the chicken is cooked through.
- Drain on kitchen paper and let rest for 5 minutes before serving.
Serving Ideas:
- Serve warm or room temp with a mustard mayo or spicy ketchup.
- Great with a fresh salad or slaw.
Tips:
- Use a meat thermometer to ensure the chicken reaches at least 74°C (165°F) internally.
- Want to bake instead? Brush with oil and bake at 200°C (390°F) for 20–25 minutes, flipping once.